Steamed Sea Bass Fillets with Thai spices

We had this last night, absolutely sensational: the flesh melted in the mouth, and the spices fused into a firework display on the taste buds.

The only bit missing was the banana leaves. We didn't have any so used baking parchment, a very very poor substitute.

In a steamer place your sea bass fillets on a bed of banana leaves.

Then chop finely a teaspoon of lemongrass, one finely sliced garlic clove, one finely sliced red chilli, a tablespoon of chopped fresh coriander, a teaspoon of grated fresh root ginger. Mix in a bowl. Add a pinch of dark brown sugar and mix with a teaspoon of nam plah (fish sauce).

Spread the spice mis over the fish and steam for 20 minutes.

Serve on the banana leaves, with steamed pak choi and/or noodles, and soy sauce.